Smoking machine

ABSTRACT

Apparatus for rapidly imparting a smokey flavor to a quantity of comestible products by moving a stream of said products through a smoke chamber wherein said products are exposed to nebulized liquid smoke.

United States Patent Harrington et al.

[ 1 Feb. 22, 1972 SMOKING MACHINE Herbert A. Harrington; William M.Allen, both of Cincinnati; William C. Kuhn, West Chester, all of OhioBeatrice Foods Company, Chicago, 111.

Nov. 10, 1969 Inventors:

Assignee:

Filed:

Appl. No.:

US. Cl ..99/261 Int. Cl. ..A23b 1/04 Field of Search ..99/259, 260, 261,229, 234;

References Cited UNITED STATES PATENTS 2,397,726 4/1946 Cook ..107/57DLawrence ..99/261 Dalve et al ..99/261 Tauber et al ..99/261 X Steinberg,.239/338 X Kielsmeier et al... ...99/234 R Wilhelm et al ..99/ 360Allen ..99/229 Primary Examiner-Billy .I. Wilhite AssistantExaminerArthur 0. Henderson Attorney-Hume, Clement, Hume & Lee, Ltd.

ABSTRACT Apparatus for rapidly imparting a smokey flavor to a quantityof comestible products by moving a stream of said products through asmoke chamber wherein said products are exposed to nebulized liquidsmoke.

9 Claims, 8 Drawing Figures PAIENTEUFEB22 I972 SHEET 2 OF 3 v m. Q J D ad VIKFLFI NWO Q D E QA U J mt: I

I I I I FH M III ILWUI mw I I LIIAJI I 1 r is SMOKING MACHINE BACKGROUNDAND GENERAL DESCRIPTION Mar. 3 l, 1970 to William M. Allen and assignedto the same assignee as this application. As explained therein, theprocess of smoking foods by exposure to nebulized liquid smoke has theadvantages, among others, of substantially reducing capital and laborcosts; enhancing the quality of the smoked food; and permitting thesmokiness of the food to be accurately and reproducibly controlled.

As further explained in the above-noted Allen patent, liquid smoke" is aliquid medium capable of imparting a smokey taste to an exposed foodproduct. The liquid smoke is preferably a solution of natural woodsmokeflavors captured in a liquid medium, but can be either a wood distillateor a synthetic liquid smoke. Additionally, as explained in said Allenpatent, the liquid smoke is nebulized by reducing or dispersing theliquid into a fine mist or vapor, such as through an aerosolizingnozzle, so that the resulting droplet size is less than about 150microns, and preferably between 10 and 50 microns.

An object of this invention is to provide apparatus capable of smokingfoods rapidly by utilizing nebulized liquid smoke, such as in the mannerdescribed in said Allen patent.

More specifically, this invention provides a continuous-flow apparatusthat is capable of imparting a smokey flavor to large quantities of foodproducts by exposing a product stream to a 35 moving, turbulent cloud ofnebulized liquid smoke under controlled conditions. In the preferredform, the apparatus includes means to expose the product stream to theturbulent liquid smoke cloud as soon as the cloud is generated byarranging the apparatus to expose the products to the liquid smoke assoon as or shortly after the liquid smoke is nebulized. Further, meansare provided to induce turbulence in the resulting nebulized liquidsmoke cloud to assure that essentially all product surfaces areuniformly exposed to the nebulized liquid smoke. I

The apparatus of this invention rapidly smokes food products, such asmeats, fish, cheeses, etc., in mass production quantities, and can bereadily adjusted to smoke different 2 forms of food products. Theapparatus furthermore includes exhaust means for minimizing the escapeof liquid smoke into""50 I j conveyor belt 60 and driving the belt alonga desired path of the adjacent atmosphere to assure a favorable workingenvironment, and means for preventing the deleterious accumulation ofcondensed liquid smoke and food debris in the ap-" paratus.

Further objects and advantages of the apparatus in accordance with thisinvention will become apparent from the following description of anexemplary embodiment thereof adapted for smoking cheese slices on arapid, mass-production basis. In the accompanying drawings:

FIG. 1 is a top plan view of the left portion of a smoking machineembodying the features and advantages of this invention;

FIG. 1A is the top plan view of the right portion of the smoking machineillustrated in FIG. 1;

FIG. 2 is a side elevational view of the left portion of the smokingmachine as illustrated in FIG. 1;

FIG. 2A is a side elevational view of the right portion of the smokingmachine, as illustrated in FIG. 1A;

FIG. 3 is a cross-sectional view of the smoking machine taken along theline 33 in FIG. 1; ,x

FIG. 4 is a cross-sectional view of the conveyor slide tableincorporated in the machine. as viewed along the line 4-4 in FIGalL.

FIG. 5 is a cross-sectional view of the conveyor slide table, as viewedalong the line 5-5 in FIG. 1A; and

FIG. 6 is a cross-sectional view of the conveyor slide table, as viewedalong the line 66 in FIG. 1A.

EXEMPLARY EMBODIMENT The smoking machine illustrated in the accompanyingdrawings is generally indicated by the reference numeral 10. Generally,the machine 10 comprises a continuous-flow c'onveyor system having aproduct loading or receiving station 20, a downstream product dischargestation 30, and an intermediate smoke station 40. The machine 10 isadapted to be placed in line with other food-treating equipment in aproduction facility, such as a cheese factory or the like, so that itcan be operated to smoke the food product as an integral step in l 5 themass production of the food.

For example, the loading station of the machine 10 can be placedadjacent a cheese-cutting station where, in the typi cal cheese factory,longhorns of cheese are cut down into approximately 7-ounce slices. Asillustrated schematically by the 20 cheese slices 50 in FIGS. 1 and 2,the slices then can be placed onto the machine 10 at the loading station20, from either side of the machine 10, to define a continuous foodproduct stream on the machine. The operation of the machine 10 willthereby move the food product stream along a selected path of travelthrough the smoke station 40, where the desired smokey flavor will beimparted to the food before the food reaches the discharge station 30.The discharge station of the machine 10 can be arranged adjacent atreatment station, such as a wrapping table or the like, so that thesmoked cheese or other 30 food product can be wrapped in preparation ofstorage and shipment.

Referring to the drawings in more detail, the machine 10 includes acontinuous conveyor belt 60 which is adapted to receive the food productand carry the product through the successive stations of the machine.More particularly, the belt 60 is adapted to support the comestibleproduct being smoked in a product stream in a manner which leaves themajor portion of the product surface exposed for contact by thenebulized smoke at the smoke station 40. In the illustrated embodiment,a plurality of uniformly spaced vertical flights 61 are provided on thebelt 60 to adapt the machine 10 to receive the cheese slices 50. Thevertical height of the flights 61 is selected to suspend the cheeseslices above the base por-- tion of the belt 60 so that essentially allsurfaces of the cheese slices are exposed'Of course, the composition andconfiguration of the belt 60 can be modified, or the belt 60 replaced bya'vibrating conveyor or the like, to adapt the machine for smoking foodproducts other than cheese slices.

The machine 10 also includes structure for supporting the .travel at aselected speed. In this regard, the belt 60 is sup- 5 ported on a frame11 between a driven pulley 12'and an idler pulley l3. Extensions 14 onthe frame 11 are provided next to the pulleys 12 and 13 to protect theflights 61 of the belt during operation of the machine 10. As seen inFIGS. 1A and 2A, a suitable variable speed drive motor 15 is connectedto the driven pulley 12, such as by a V-belt 16. The motor 15 isremotely controlled by conventional control means (not 60 shown) to setor selectively vary the speed of travel of the belt 60 and thereby varythe residence time for the products at the smoke station 40.

The supporting frame 11 of the machine 10 further includes a slide table22 along which the conveyor belt 60 slides 65 between the machineoperating stations. The slide table 22 is resistant metal, such asstainless steel, since it-is continuously exposed to the food productsand the liquid smoke during the operation of the machine 10.

As clearly shown in FIGS. 4-6, the portions of the slide table 22adjacent the loading station 20 and the discharge station 30 areprovided with a longitudinal central channel 24.

The channel 24 is recessed below the top surface of the table 22 and isdimensioned to receive the conveyor belt 60 with a relatively closetolerance. The belt 60 is arranged on the adjustable pulleys 12 and 13to be driven along the channels 24. The channels 24 can thereby functionto contain flushing water and to collect any liquid smoke residue orother debris which accumulates on the slide table 22 during the smokingoperation.

As shown in FIGS. 3 and 5, the slide table 22 is also formed to define arecess 26 adjacent the smoke station 40. The recess 26 is the same depthas the channels 24 and is aligned with the channels 24 so that the belt60 slides freely throughthe central portion of the smoke station 40 onthe table 22. The recess 26 is further formed with a substantialtransverse extent so it will collect and accumulate the liquid smokecondensate and other residue which is produced during the operation ofthe smoke station 40.

The frame structure 11 also includes an elongate drip pan 28 extendinglongitudinally beneath the belt 60. The drip pan 28 is provided tocollect and accumulate the liquid smoke, bits of food product, or otherdebris that is carried by the adjacent returning portion of the belt 60.A formed channel 27 is also provided below the return portion of thebelt 60 to collect the excess fluid and food particles from the belt 60and direct them to the pan 28.

The smoke station 40 on the machine includes a housing 41 which ispreferably formed from a fluid-impervious and corrosion-resistantmaterial such as stainless steel. The housing 41 is generally parallelto the belt 60 and is provided with a selected length. As shown in FIG.3, end walls 42 on the housing 41, constructed from a suitable materialsuch as plexiglass or stainless steel, are provided so that the housingenclosure defines a substantially closed smoke chamber in the path oftravel of the belt 60 in which a portion of the product stream canreside temporarily during the operation of the machine 10.

Further, the housing 41 is placed within the central recess 26 providedin the top of the conveyor slide table 22 and is sealed with respect tothe table 22 by sealing tape 43 or other suitable gasketing material.Handles 44 are provided to remove the housing 41 from the table 22 forcleaning and inspecting the smoking apparatus contained within thehousing.

As clearly illustrated in FIG. 3. the housing 41 is centered inalignment with the path of travel of the conveyor 60. Since the interiorsurfaces of the housing 41 will act as collectors for liquid smokecondensate during the operation of the machine 10, the preferred form ofthe housing 41 includes a roof structure 45, above the conveyor 60,which will conduct the condensate transversely so as to prevent thedischarge of the condensate onto the food product stream on theconveyor. In the illustrated embodiment, this function is accomplishedby providing the roof structure 45 with a peaked configuration, having apeak 46 substantially aligned with the longitudinal centerline of theconveyor 60. The slope of the roof structure 45 thus directs anycondensate collected on the interior surfaces of the roof 45transversely away from the product stream on the conveyor 60.

The housing 41 also includes inlet and outlet tunnels 47 and 48.respectively, for directing the conveyor 60 through the smoke station40. The tunnels are joined to the adjacent end wall 42 in a fluidtightmanner and are dimensioned to have substantially the same width as theconveyor channel 24. In fact. as seen in FIG. 3, the cross section ofthe tunnels 47 and 48 preferably is coordinated with the dimensions ofthe conveyor flights 61 and the size of the treated food product, suchas the cheese slice 50, so that the communication between the atmosphereand the interior of the housing 41 through the tunnels is minimized.This arrangement reduces the dilution of the liquid smoke in the housing41 caused by the entrance of air through the tunnels 47 and 48. In theillustrated embodiment, for instance, the vertical height of the tunnels47 and 48 is correlated with the height ofthe flights 61 so that thecheese slices 50 pass through the tunnels with minimum verticalclearance. Similarly, the horizontal spacing of the belt flights 61 andthe length of the tunnels 47 and 48 are correlated so that at least oneflight 61 is in each tunnel during the operation of the machine. Theflights 61 will thereby operate to seal the major portion ofeach of thetunnels 47 and 48.

The smoke station 40 further includes an exhaust system 70 for removingthe atomizing medium and infiltration air from the housing 41 during theoperation of the machine 10. The system 70 includes a pair of exhaustducts 71 and 72 which are joined, respectively to the inlet and outlettunnels 47 and 48. Exhaust openings 73 in the top portion of each tunnel47 and 48 place the ducts 71 and 72 in fluid communication with theinterior of each tunnel.

The ducts 71 and 72 are joined together by a common outlet duct 74, asshown in FIG. 3. The duct 74 in turn is connected to a suitable suctionfan (not shown) which draws accumulated gases from the housing 41 and,in the preferred embodiment, simultaneously creates a slight partialvacuum within the housing. The exhaust gas is sent through filteringequipment or the like-to remove the noxious odors and then can beconveyed to a suitable stack for discharge into the atmosphere.Alternatively, the exhaust system 70 can be provided with condensingmeans (not shown) which would retrieve the liquid'smoke from the exhaustgases for recirculation in the machine 10.

The continuous operation of the exhaust system 70 thereby withdraws theaccumulated gases from the housing 41 and creates a negative pressure inthe housing. The resulting pressure differential causes the surroundingair to be drawn inward into the housing 41 through the tunnels 47 and48, and thereby prevents the escape of the liquid smoke cloud from thehousing during operation of the machine 10. Furthermore, the connectionof the exhaust ducts 71 and 72 to the tunnels 47 and 48 causes theexhaust system 70 first to withdraw the air flowing into the housingthrough the tunnels, before the liquid smoke in the housing iswithdrawn. This location of the exhaust ducts 71 and 72 thereby reducesthe loss of nebulizing liquidsmoke from the housing 41 and, permits thecloud of liquid smoke in the housing to become concentrated, during theoperation of the machine 10.

The machine 10 furthermore includes a liquid smoke supply system forproviding a continuous supply of liquid smoke to the smoke station 40.In this regard, a liquid smoke reservoir is mounted at the discharge end30 of the machine 10. A fillerpipe 81 allows the supply of liquid smokein the reservoir 80 to be replenished as required, and a liquid smokefeed line 82 is provided to direct the liquid from the reservoir 80.Suitable means, such'as the centrifugal pump 83, is provided todischarge the liquid smoke from the reservoir 80 and direct the liquidtoward the smoke station 40. As seen in FIGS. 1A and 2A, a throttlingvalve 84 is provided in the liquid smoke line 82 downstream from thepump 83 to regulate the pressure of the liquid smoke. Further, apressure gauge 85 is placed in the line to provide a visual indicationof the liquid smoke pressure, and a solenoid valve 86 is provided toallow remote control cutoff of the liquid smoke flow from the reservoir80.

In the illustrated embodiment, the liquid smoke line 82 terminates in aflexible hose 82A having a quick-disconnect coupling 87 on its free end.The coupling 87 is adapted to be joined to a mating coupling 88 providedon the machine 10. The coupling in turn connects the liquid smoke hose82A through conduits 89 to a plurality of atomizing nozzles 90 mountedin the housing 41.

As seen in FIGS. 1 and 2, the machine 10 also includes a pneumaticsupply line 92 for directing a supply of air to the nozzles 90simultaneously with the flow of liquid smoke to the nozzles. In thisregard, the line 92 includes a quick-disconnect coupling 93 forconnection to a source of air under pressure (not shown). The air supplyline 92 also includes highand low-pressure gauges 94 and 95 to read outthe pressure of the air supplied to the nozzles 90, a throttling valve96 for adjusting the air pressure, and a solenoid valve 97 for remotecontrol of the airflow. A shutoff valve 98 is also provided for completeairflow control.

1014x14- nr 4:

In accordance with this invention, the machine includes means forcreating and maintaining a turbulent cloud of nebulized liquid smokewithin the enclosed smoke chamber defined by the housing 41. In theillustrated cheese smoking machine 10, such means comprises a pluralityof the nozzles 90 spaced within the housing 41 along the path of travelof the product stream on the conveyor belt 60. Each nozzle 90 is anatomizing nozzle that nebulizes the liquid smoke being fed from thereservoir 80 through the smoke line 82. A suitable form of nozzle 90 isa pneumatic atomizing nozzle presently marketed by Spraying Systems,Inc., of Bellwood, Illinois, under Model Nos. F2C or F1.

The nozzles 90 can be selected so that the liquid smoke dropletsdischarged from them vary in size up to about 150 microns or so, as longas the liquid smoke is nebulized. The droplet size of course will dependupon such factors as the physical layout of the apparatus, thecharacteristics of the comestible food being treated, and the smokinessdesired in the treated product. In the illustrated cheese smokingmachine 10, the nozzles 90 are selected so that the droplet size ispreferably in the 10 to 50 micron range.

The density of the liquid smoke cloud produced in the h0us ing 41 by thedischarge of the nozzles 90 depends upon many interrelated factors, suchas the pressures in the liquid smoke line 82 and the air line 92; thephysical dimensions of the housing 41; and the degree of negativepressure created within the housing by the exhaust system 70. Generally,however, the density of the smoke cloud can be controlled by regulatingthe relative pressures in the air supply line 92 and liquid smoke line82, by means of the valves 96 and 84, respectively. Thus, for example, adecrease in the pressure in the airline 92 and a relative increase inthe liquid smoke line pressure would increase the density of theresulting liquid smoke cloud, and vice versa.

The smokiness imparted to the products, such as the cheese slices 50,will be directly related to the density of the liquid smoke cloud in thehousing 41, and the residence time of the product at the smoke station40, as determined by the length of the housing 41 and the forward speedof the conveyor belt 60. For smoking the cheese slices 50 in the machine10, it has been found desirable to provide the housing .41 with a lengthof approximately 4 feet, and to set the speed of the conveyor belt 60 atapproximately 40 feet per minute, so that the machine 10 will meetdesired production standards. With this arrangement, the residence timefor the cheese in the housing 41 and in the liquid smoke cloud isapproximately 6 seconds. Of course, these physical parameters can beadjusted to meet changing production standards.

The nebulizing means, such as the nozzles 90, are also arranged tocreate turbulence within the smoke chamber of the machine 10. Byestablishing such conditions, the cloud of nebulized smoke is in a stateof constant movement and agitation within the housing 41, and the cloudwill be circulated into contact with all exposed surfaces of thecomestible products passed through the housing. The turbulent conditionsin the housing 41 are created in the illustrated embodiment by thepressure of the air and liquid smoke discharging from the atomizingnozzles 90. As shown in FIGS. 1 and 1A, in the preferred embodiment, theturbulence of the nebulized liquid smoke is greatly increased bystaggering the nozzles 90 uniformly within the housing 41 along the pathof the belt 60. By this arrangement, adjacent nozzles 90 circulate thenebulized liquid smoke in opposite directions around the housing 41, andthe resulting liquid smoke cloud will be in a state of constantagitation and movement. The nebulized liquid smoke will hence contactthe exposed surfaces of the comestible product uniformly.

As further illustrated in FIGS. 1 and 2, the nozzles 90 in the preferredembodiment are also arranged within the housing 41 with respect to thepath of the belt 60 so that the product stream on the belt is subjectedto the cloud of liquid smoke as soon as the liquid smoke is nebulized bythe nozzles, or just shortly thereafter. This feature is accomplished byplacing the nozzles 90 adjacent the belt 60 so that the product stream,

such as the cheese slices 50, is subjected to the nebulized discharge ofthe nozzles, as well as to the circulating, turbulent liquid smokecloud. With this arrangement, the desired smokey flavor can be impartedto the cheese slices 50 very rapidly, and the machine 10 can be operatedto smoke cheese and the like in mass production quantities.

Further, as explained in the above-identified Allen patent, when smokingcomestible products, such as cheese, it is beneficial to maintain theproduct at a lower temperature than the nebulized liquid smoke, so thatthe liquid smoke is attracted to the product and can condense thereon.As an example, the liquid smoke nebulized by the nozzles can bemaintained at about 70 F. and the cheese slice 50 treated at atemperature of about 55 F. This temperature differential is facilitatedin the treatment of cheese in the machine 10 by the fact thatcheese-processing steps which usually precede the smoking operationlower the temperature of the cheese to about 55 F. Of course, forproducts other than cheese, the desired temperature differential can beobtained by providing the machine 10 with means to lower the producttemperature to slightly below the ambient temperature, or by heating theair or other gas which is mixed with the liquid smoke by the nozzles 90.In fact, if additional moisture in the housing 41 is not anobjectionable condition, such as when smoking some types of meats andsausages, the temperature differential between the liquid smoke and theproduct can be accomplished by directing steam, rather than air, to thenozzles 90.

The machine 10 is further provided with a water supply system formaintaining sanitary conditions during the operation of the machine andfor purging accumulated liquid smoke and other debris. In this regard,the machine 10 includes a water inlet pipe 100 adapted for connection toa suitable water source. Control valves 101 and 102 are provided in theline 100 for regulating the water flow, and a quick-disconnect coupling103 is provided for joining the line 100 to the fixed coupling 88. Asseen in FIG. 2A, the coupling 103 permits the water line 100 to beconnected to the liquid smoke lines 89, so that the liquid smoke linesand the nozzles can be purged with fresh water after the operation ofthe machine 10 is completed.

The water supply system also includes means for flushing accumulatedliquid smoke condensate and other debris from the belt 60 and forlubricating the belt during the operation of the machine 10.Accordingly, the line is connected to a conduit 104 which leads to waterinjection nozzles 105 and 106. As illustrated in FIGS. 1 and 2, thenozzle 105 is arranged in the belt channel 24 at the upstream end of thesmoke housing 41. The line 104 and nozzle 105 are arranged to supply aconstant, regulated flow of water to the underside of the belt 60 tolubricate the belt and flush accumulated liquid smoke condensate andother debris, such as bits of food, etc., away from the belt and fromthe housing 41. The motion of the belt 60 will carry the water from thenozzle 105 and other debris forwardly in the recess 26 to a pair ofdrains 107 provided adjacent the belt 60. The drains 107 in the recess26' then operate to discharge this flushing water from the housing 41.In the same regard, a drain 108 provided in a trough 108A across thechannel 24, downstream from the smoke station 40, will collect anddischarge the residual flushing water and debris carried from the smokestation 40 by the belt 60. The flow of fluid from the nozzle 106 willfacilitate this downstream flushing of the channel 24.

An additional spraying nozzle 110 is connected to the water supply line100 by a conduit 109. As illustrated in FIGS. 1A and 2A, the nozzle 110is positioned beneath the return portion of the belt 60 and is adaptedto spray cleansing wateronto the outer side of the belt 60 and the beltflights 61. The water discharging from the nozzle 110, and the liquidsmoke condensate and other residue removed from the belt by the waterare collected in the drip pan 28 and are discharged from the drip panthrough a drain 29. By this arrangement, the machine 10 is provided witha flushing system which maintains the belt channels 24, the recess 26,and both sides of the conveyor belt muvm Al 60 in a sanitary conditionthroughout the operation of the machine 10.

It will be appreciated by those skilled in the art that the conditionsfor imparting the desired smokey taste to a variety of comestibleproducts cannot be quantitatively measured. Generally, the desirablesmokiness has been obtained before the exposed surfaces of the treatedproduct are fully wetted, and before the liquid smoke has created anyundesirable streaking, staining or discoloration of the productsurfaces.

In treating cheeses with the machine 10, it has been found that a verydesirable smokiness is imparted to thecheese when there is a very slightbeading of liquid smoke droplets on the treated cheese slices. Thedegrees of wetness of the product surfaces obtained when the desiredsmokey taste is reached will vary considerably for various comestibleproducts. The surface wetness will be highest with products such ascheeses; will be lower by a factor of about 2 with meat productsgenerally; will be reduced further by a factor of about 3 for soybeanmeat substitutes and the like; and will be lowest for thin products witha high surface-to-weight ratio, such as potato chips and the like.

Although the invention has been described with a certain degree ofparticularity, it should be understood that the present disclosure hasbeen made only by way of example. Consequently, numerous changes in thedetails of construction and the combination and arrangement ofcomponents as well as the possible modes of utilization, will beapparent to those familiar with the art, and may be resorted to withoutdeparting from the spirit and scope of the invention.

What is claimed is:

1. Apparatus for smoking a quantity of comestible products comprising:

conveyor means for moving a stream of said products along apredetermined path of travel;

a first operating station positioned along said path for loading asupply of said product onto said conveyor means to form said productstream;

a second operating station positioned downstream from said first stationalong said path for removing said products from said conveyor means;

a smoking chamber positioned along said path intermediate said first andsecond stations arranged to receive said conveyor means and temporarilyenclose a portion of said product stream;

means to direct a supply ofliquid smoke into said chamber;

means to nebulize said liquid smoke to form a cloud of liquid smokewithin said chamber in the path of said product stream, with the majorportion of said cloud being formed from droplets of a size less thanabout 150 microns;

means to circulate said cloud to bring said nebulized smoke intosubstantially uniform contact with the exposed surfaces of said productwithin said chamber;

means to create a pressure differential between the interior of saidsmoking chamber and the surrounding atmosphere to prevent escape of anysubstantial portion of nebulized liquid smoke cloud from said chamberinto theadjacent atmosphere;

means to flush accumulated liquid smoke condensate from said chamber andsaid conveyor means;

means to control the speed of travel of said conveyor means; and

means to regulate the density of said smoke cloud within said housing;

whereby a smokey flavor is rapidly imparted to said products by exposureof said product stream to said cloud of liquid smoke of a selecteddensity for a selected time interval.

2. Apparatus for smoking a quantity of comestible products comprising:

means for moving a stream of said products along a predetermined path oftravel;

enclosure means defining a smoking chamber along said path arranged totemporarily receive a portion of said product stream;

means to direct a supply of liquid smoke into said chamber;

means to create a moving cloud of nebulized liquid smoke within saidchamber in the path of said product stream;

means to control the speed of movement on said product stream along saidpath to thereby control the residence time of said products in saidsmoking chamber;

exhaust means operative to create a pressure within said enclosure meanslower than the pressure of the surrounding atmosphere so that theresulting negative pressure differential thereby seals said liquid smokecloud within said enclosure;and

means to remove liquid smoke condensate from said chamber and said meansfor moving said product stream;

. whereby a smokey flavor is rapidly imparted to said products byexposure of said product stream to said cloud of nebulized liquid smokeof a selected density fora selected time interval.

3. Apparatus for smoking a quantity of comestible products comprising:

means for moving a stream of said products along a predetermined path oftravel;

enclosure means defining a smoking chamber along said path arranged totemporarily receive a portion of said product stream;

means to direct a supply ofliquid smoke into said chamber;

means to create a moving cloud of nebulized liquid smoke within saidchamber in the path of said product stream;

means to control the speed of movement on said product stream along saidpath to thereby control the residence time of said products in saidsmoking chamber;

inlet and outlet ports included in said enclosure for said productstream;

exhaust means operative to create a negative pressure within saidenclosure lower than the pressure of the surrounding atmosphere tothereby create a negative differential pressure substantially sealingsaid liquid smoke cloud within said enclosure, said exhaust meansincluding means adjacent said ports to withdraw a substantial portion ofthe air induced into said enclosure through said ports by said negativepressure differential, to reduce the loss of nebulized liquid smoke fromsaid housing; and

means to remove liquid smoke condensate from said chamber and said meansfor moving said product stream;

whereby a smokey flavor is. rapidly imparted to said products byexposure of said product stream to said cloud of nebulized liquid smokeof a selected density for a selected time interval.

4. Apparatus for smoking a quantity of comestible products comprising:

means for moving a stream of said products along a predetermined path oftravel;

enclosure means defining a smoking chamber along said path arranged totemporarily receive a portion of said product stream;

means to direct a supply of liquid smoke into said chamber;

means to create a moving cloud of nebulized liquid smoke within saidchamber in the path of said product stream;

means to control the speed of movement on said product stream along saidpath to thereby control the residence time of said products in saidsmoking chamber;

means to create a pressure differential between the interior of saidsmoking chamber and the surrounding atmosphere to prevent the escape ofany portion of nebulized liquid smoke cloud from said chamber into thead jacent atmosphere;

means provided in said enclosure means to direct conden sate away fromsaid product stream received thereby to substantially eliminate thedischarge of condensate onto said stream; and

means to remove liquid smoke condensate from said chamber and said meansfor moving said product stream;

whereby a smokey flavor is rapidly imparted to said products by exposureof said product stream to said cloud of nebulized liquid smoke of aselected density for a selected time interval.

5. The smoking apparatus in accordance with claim I wherein said movingcloud is created by atomizing nozzle means positioned within saidenclosure means and directed to circulate said cloud within saidenclosure.

6. The smoking apparatus in accordance with claim wherein said atomizingnozzle means is arranged in said enclosure means to subject said productstream to said liquid smoke cloud as the liquid smoke is nebulized bysaid nozzle means.

7. The smoking apparatus in accordance with claim 5 wherein said nozzlemeans comprises a plurality of nozzles arranged in a staggeredrelationship in said enclosure means along said path and directed sothat adjacent nozzles discharge in opposed directions and createturbulent conditions within said enclosure.

8. The smoking apparatus in accordance with claim I wherein saidcondensate removal means comprises means to inject a cleaning mediumadjacent said means for moving said product stream and drain meansdownstream from said enclosure means to remove said medium from saidapparatus.

9. The smoking apparatus in accordance with claim 8 wherein said meansto move said product stream comprises conveyor means positioned fortravel within a channel and wherein said injection means is positionedto accumulate said cleaning medium within said channel upstream fromsaid drain means.

UNITED sun-1s PATENT ornnn CERTENCATLE c CQRRECTWN Patent No. 3,643,587Dated February 22, 1972 Inventor(s) rrington et al It is certified thaterror appears in the above-identified patent and that said LettersPatent are hereby corrected as shown below:

Claim 1, col. 7, line 67, change "housing" to '-chamber;

Claim 3, column 8 line 45 change "hous ing"- to -enclosure-;

Claim 5, column 9, line 7, change "enclosure means" to chamber;

Claim 5, colmun 9, line 8, change "enclosure" to -chamber-;

Claim 6, column 9, lines 10-11, change "enclosure means" to -chamber--;

Claim 7, column 9, line 15, change "enclosure means" to chamber;

Claim 7, column 10, line 3, change "enclosure" to -chamber--;

Claim 8, column 10, lines 78, change "enclesure means" to --chamber-;

Signed and sealed this 19th day of February l-97L (SEAL) Attest:

EDWARD l LFLETCHERJR.

C. MARSHALL DANN Attestlng Offlcer Commissioner of Patents M PC4050USCOMM DC 60376 P69 Q ",5. OOVERNMINY PRINYING OFFICE I969 0-l66-l34

1. Apparatus for smoking a quantity of comestible products comprising:conveyor means for moving a stream of said products along apredetermined path of travel; a first operating station positioned alongsaid path for loading a supply of said product onto said conveyor meansto form said product stream; a second operating station positioneddownstream from said first station along said path for removing saidproducts from said conveyor means; a smoking chamber positioned alongsaid path intermediate said first and second stations arranged toreceive said conveyor means and temporarily enclose a portion of saidproduct stream; means to direct a supply of liquid smoke into saidchamber; means to nebulize said liquid smoke to form a cloud of liquidsmoke within said chamber in the path of said product stream, with themajor portion of said cloud being formed from droplets of a size lessthan about 150 microns; means to circulate said cloud to bring saidnebulized smoke into substantially uniform contact with the exposedsurfaces of said product within said chamber; means to create a pressuredifferential between the interior of said smoking chamber and thesurrounding atmosphere to prevent escape of any substantial portion ofnebulized liquid smoke cloud from said chamber into the adjacentatmosphere; means to flush accumulated liquid smoke condensate from saidchamber and said conveyor means; means to control the speed of travel ofsaid conveyor means; and means to regulate the density of said smokecloud within said housing; whereby a smokey flavor is rapidly impartedto said products by exposure of said product stream to said cloud ofliquid smoke of a selected density for a selected time interval. 2.Apparatus for smoking a quantity of comestible products comprising:means for moving a stream of said products along a predetermined path oftravel; enclosure means defining a smoking chamber along said patharranged to temporarily receive a portion of said product stream; meansto direct a supply of liquid smoke into said chamber; means to create amoving cloud of nebulized liquid smoke within said chamber in the pathof said product stream; means to control the speed of movement on saidproduct stream along said path to thereby control the residence time ofsaid products in said smoking chamber; exhaust means operative to createa pressure within said enclosure means lower than the pressure of thesurrounding atmosphere so that the resulting negative pressuredifferential thereby seals said liquid smoke cloud within saidenclosure; and means to remove liquid smoke condensate from said chamberand said means for moving said product stream; whereby a smokey flavoris rapidly imparted to said products by exposure of said product streamto said cloud of nebulized liquid smoke of a selected density for aselected time interval.
 3. Apparatus for smoking a quantity ofcomestible products comprising: means for moving a stream of saidproducts along a predetermined path of travel; enclosure means defininga smoking chamber along said path arranged to temporarily receive aportion of said product stream; means to direct a supply of liquid smokeinto said chamber; means to create a moving cloud of nebulized liquidsmoke within said chamber in the path of said product stream; means tocontrol the speed of movement on said product stream along said path tothereby control the residence time of said products in said smokingchamber; inlet and outlet ports included in said enclosure for saidproduct stream; exhaust means operative to create a negative pressureWithin said enclosure lower than the pressure of the surroundingatmosphere to thereby create a negative differential pressuresubstantially sealing said liquid smoke cloud within said enclosure,said exhaust means including means adjacent said ports to withdraw asubstantial portion of the air induced into said enclosure through saidports by said negative pressure differential, to reduce the loss ofnebulized liquid smoke from said housing; and means to remove liquidsmoke condensate from said chamber and said means for moving saidproduct stream; whereby a smokey flavor is rapidly imparted to saidproducts by exposure of said product stream to said cloud of nebulizedliquid smoke of a selected density for a selected time interval. 4.Apparatus for smoking a quantity of comestible products comprising:means for moving a stream of said products along a predetermined path oftravel; enclosure means defining a smoking chamber along said patharranged to temporarily receive a portion of said product stream; meansto direct a supply of liquid smoke into said chamber; means to create amoving cloud of nebulized liquid smoke within said chamber in the pathof said product stream; means to control the speed of movement on saidproduct stream along said path to thereby control the residence time ofsaid products in said smoking chamber; means to create a pressuredifferential between the interior of said smoking chamber and thesurrounding atmosphere to prevent the escape of any portion of nebulizedliquid smoke cloud from said chamber into the adjacent atmosphere; meansprovided in said enclosure means to direct condensate away from saidproduct stream received thereby to substantially eliminate the dischargeof condensate onto said stream; and means to remove liquid smokecondensate from said chamber and said means for moving said productstream; whereby a smokey flavor is rapidly imparted to said products byexposure of said product stream to said cloud of nebulized liquid smokeof a selected density for a selected time interval.
 5. The smokingapparatus in accordance with claim 1 wherein said moving cloud iscreated by atomizing nozzle means positioned within said enclosure meansand directed to circulate said cloud within said enclosure.
 6. Thesmoking apparatus in accordance with claim 5 wherein said atomizingnozzle means is arranged in said enclosure means to subject said productstream to said liquid smoke cloud as the liquid smoke is nebulized bysaid nozzle means.
 7. The smoking apparatus in accordance with claim 5wherein said nozzle means comprises a plurality of nozzles arranged in astaggered relationship in said enclosure means along said path anddirected so that adjacent nozzles discharge in opposed directions andcreate turbulent conditions within said enclosure.
 8. The smokingapparatus in accordance with claim 1 wherein said condensate removalmeans comprises means to inject a cleaning medium adjacent said meansfor moving said product stream and drain means downstream from saidenclosure means to remove said medium from said apparatus.
 9. Thesmoking apparatus in accordance with claim 8 wherein said means to movesaid product stream comprises conveyor means positioned for travelwithin a channel and wherein said injection means is positioned toaccumulate said cleaning medium within said channel upstream from saiddrain means.